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Less-Mess Bacon

Martha Stewart Living, May 2005

This spatter-free technique puts the "bake" back in bacon. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.


Comments (34)

  • Veronica Lynn Slone 27 Jan, 2015

    Not sure what I'm doing wrong! Lined the pans, preheated to 400, didn't overlap the bacon. It's not super thick either and it's taking forever to cook! So far not a fan but it's probably something I did ....

  • Diane Gonzalez 8 Feb, 2015

    It really depends on your pans whether you should use parchment paper or not. I've found using parchment paper on my baking sheets/trays always makes things take longer to bake or makes cookies and other things soft at the bottom.
    Try it again without the paper, it just might work! that's how I've been baking my bacon and it never sticks to the pan. Good luck and happy baking! :)

  • Susan E Hunt 24 Jan, 2015

    I have been doing this for years.
    Cooks evenly, and lies flat, so awesome for sandwichs.

  • Colleen McDade Powell 23 Jan, 2015

    Ive tried to bake the bacon, and succeeded but, the whole house got so smokey even with opening it all up to get the smoke out..

  • Mary Gerardi Aly 23 Jan, 2015

    I actually use the bake method, but I lay the bacon across one of those cookie cooling rack thingies, you know, those wire racks.... so the bacon fat drips off and the bacon doesn't swim in the grease. Love this method.

  • Brian George Patrick Lynch 23 Jan, 2015

    I do the same - baking the bacon on a cookie cooling rack - so you get all the benefits of having baked and any grease drips down into the pan.

  • ANTmom 14 Feb, 2015

    This is so smart! Trying it today!

  • Sharon Bell 23 Jan, 2015

    I cringe when I see hints like "line the pan with foil to make cleanup easier" . That foil will just become part of the mountain of garbage in the landfill you don't want near your home.....

  • lizuruguay 23 Jan, 2015

    Exactly what I thought.

  • larsjones 25 Jan, 2015

    And the world rolls its eyes.

  • Gib Ercanbrack 27 Jan, 2015

    No dummy. You recycle the foil. It doesn't go to the landfill.

  • woofmeow 2 Feb, 2015

    What about the piles of paper towel sheets that you would need to clean up the pan. You don't wash the grease and other mess down the drain, do you? That would clog up the pipe and pollute the water with detergent and the food waste, which I think is worse than the garbage landfill. If you know a better way of cleaning and disposing of the waste, I'm open to suggestions.

  • philhanner 14 Feb, 2015

    Ya it would be horrible for the planet to put aluminum from the earth back into the earth.

  • Teri R 15 Feb, 2015

    Pour the grease in a jar and use as fire starter for charcoal instead of lighter fluid.

  • very_inky_fingers 17 Feb, 2015

    I use my leftover foil for those cute little hats... you know. Tin foil hats that smell good. :)

  • Tom Burris 22 Jan, 2015

    Psst.... !!!!
    Dehydrated Maple Powder..... Shhhhhhhhhh

  • cindyr1217 18 Jan, 2015

    To make cleanup even easier, line the pans with foil. Then, all you have to do is roll up the foil, toss in the trash and everything is clean.

  • fantziepantz 18 Jan, 2015

    I always cook bacon on a stick over a campfire. It is crispy and with the chocolate and graham crackers makes a wonderful camping treat. No, that was marshmallows. Never mind.

  • Adrienne Gale 27 Jan, 2015

    That was funny. :)

  • Ralph Konrad 15 Jan, 2015

    My Uncle Dutch, the head chef at the "Touchdown Club" in Washington, DC for years, told my mom about cooking bacon in the oven . We tried it and liked it so much that we used that method from then on. I really like the "brown sugar" idea and I'm going to try that. I tried maple Syrup on it and that turned out tasty but messy.

  • sabbatino michele 6 Apr, 2014

    After coming home from work on a Saturday, I was pretty tired and did not want to stand around cooking bacon the old fashioned way on the stove. I saw this recipe from Martha and thought I would give it a try. Guess who will never make bacon the old fashioned way again?! The bacon was amazing, my kids loved it, and so did I. No mess to clean up except for the baking sheet, which was easy. Thank you Martha for sharing this fantastic no mess not fuss recipe.

  • Menzmama 28 Feb, 2014

    usually do it this way when I add brown sugar etc. - otherwise make it in the microwave between sheets of paper toweling - turns out perfect every time - flat and the fat absorbed in the towel - quick and easy

  • Mary Brady-Hackl 27 Feb, 2014

    I use my convection oven when making bacon, works great and the bacon is so nice and crispy

  • sheehansrback 27 Feb, 2014

    I have been cooking my bacon in the oven for almost 20yrs...always comes out perfect...I line my pan with heavy duty foil...single layers of bacon...bake at 400 for abt 15-20mins...strain the fat into a preserve jar for cooking future dishes..

  • Sheila Ryan Williams 27 Feb, 2014

    This is the best way to make bacon. My daughter told me to try this a few months back. She worked at Panera Bread and they do their bacon this way. It comes out so much better in the oven. I am going to try the brown sugar. Sounds great!

  • jnbrny 6 Jan, 2013

    Thanks Martha. Like your tips and recipes.

  • Marie B 13 Dec, 2012

    I have been cooking bacon in the oven for more than 20 years and love the result. To eliminate mess, line the pan with heavy duty aluminum foil. And for a special treat, sprinkle the bacon with brown sugar and course ground pepper before cooking. Yummy pepper bacon!

  • socal_sarah 9 Sep, 2012

    Just tried this to prep bacon for Bacon Cinnamon Rolls and it worked perfectly! We used to sheet pans with cooling racks over the top and just laid the bacon out. Worked better & cooked more evenly with some space (about 1/2") in between each strip. Thanks for this recipe! Now I won't absolutely DREAD making bacon! :D

  • Darla 27 Aug, 2012

    For a little something different, coat the bacon with brown sugar (goes great with waffles, pancakes, french toast)!!

  • Cathy Mills 19 Aug, 2012

    I never preheat my oven though. Pop your pan in a cold oven. Turn it on and 15-18 minutes later done. Watch closely the last couple of minutes though.

  • Anne R Hayes 5 Aug, 2012

    put the bacon on a rack & it gets even more crispy and you can drain off all the drippings.

  • Anne R Hayes 5 Aug, 2012

    put the bacon on a rack & it gets even more crispy and you can drain off all the drippings.

  • Sue Rucker-Powell 12 Jul, 2012

    I have cooked it in 9 x 13 Pyrex dishes sprayed with Pam for years. It does not curl, and I bake it at 400 degrees. I usually do 3 pounds at a time, put it in a gallon ziplock bag and microwave it when ready to use. It is beyond delicious.

  • michaelcookson 5 Nov, 2011

    It really works. It also keeps the bacon nice and flat. It's kind of cool how it looks when done baking.